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Preparation

Preheat oven to 425°F.

On a lightly floured surface roll out dough into a 15-inch round (1/8 inch thick) and fit it into an 11-inch tart pan with a removable fluted rim. Trim dough flush with rim and lightly prick bottom all over with a fork. Chill shell until firm, about 30 minutes.

Line shell with foil and fill with rice or beans. Bake shell in middle of oven 15 minutes. Remove rice or beans and foil and bake shell until golden, about 8 minutes more. Cool shell in tart pan on a rack. Shell may be made 1 day ahead and kept in an airtight container at room temperature.

Make pastry cream:

In a 1 1/2-quart heavy saucepan bring milk just to a simmer over moderate heat. In a metal bowl whisk together yolks, sugar, flour, and zest and add hot milk in a stream, whisking. Transfer mixture to pan and bring to a boil over moderate heat, whisking constantly. Simmer pastry cream, whisking constantly, 1 minute and transfer to a bowl. Whisk in grappa and cool, stirring occasionally. Chill pastry cream, its surface covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.

With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into thin slices and drain slices in one layer on several thicknesses of paper towel 15 minutes.

In a small saucepan bring marmalade to a simmer, stirring, and force through a fine sieve into a bowl, pressing hard on solids. Discard solids.

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Recent Reviews

I couldn't believe how quick and easy this recipe was. I used all blood oranges and it was beautiful! I did'nt make the pastry dough from the link though. I just made a cardamon grahm cracker crust. At first I thought the grappa might be too strong but it mingled right in and was a wonderfull part of the whole rather than being overpowering. I will definatly make this again.

A Cook from Columbus, OH /

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I loved this recipe. It was so elegant--like something you'd find in a pastry shop. Very reminiscent of desserts in Italy. I couldn't find blood oranges, but I felt the ones I used worked fine.

A Cook from Arlington, VA /

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Blood oranges are just too lovely!! I use a different pastry cream recipe--but if you find that your pastry cream is too thick, lighten it up with whipped cream or Italian meringue, the fluffy texture is a great compliment to the juicy citrus. A bit of gelatin added to the pastry cream helps the product to keep its shape at room temperature, once its cut into wedges.

Pastrypixie from Washington, D.C. /

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This is a luscious dessert but not really the way it is printed. I would give it 4 forks with better directions. There are many better recipes for pastry cream including Julia Child's. I have never curdled a pastry cream before; this is a first. It added a lot of extra work working the mixture through a strainer. It was also very much too thick. I added more grappa (which is fine with me) and milk. I chose to segment the citrus fruit rather than slice it. Ok, it's more work but you don't have the membranes which I don't care for. The blood oranges are gorgeous, especially when mixed with the yellow oranges. But any combination of citrus would be fine. I added a red grapfruit because I had it. And the recipe would taste just as good good without blood oranges.